Saturday, September 3, 2011

Ooey Gooey Chocolate Chip Cookies

Seriously, these are the best chocolate chip cookies ever. Whenever I give one to someone that hasn't ever had them before they take one bite and literally stop for a moment. As if they aren't quite sure if they should stop right then and there as these will perhaps ruin their cookies eating experience from now on.
Seriously good.
In a bowl sift
2 1/4 C all purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon

Place in a tupperware or cover with plastic wrap well and refridgerate for at least 2 hours but can be up to a few days as long as it is air tight.

Preheat the oven to 375F
There is no need to grease the pans or use parchment paper these don't stick.
Using a large spoon or just your fingers pull out about a golf ball sized bit of dough.
Form it into a round shape, but don't mess with it too much, and do not make it perfect!

Bake for about 10 minutes. Remove from cookie sheet and let cool on a wire rack.

The way to tell they are done is that they are spread out and firm, but still a bit soft in the middle and just brown on the bottom edges. This will insure that they are still gooey inside.

While any Chocolate chip cookie is good while warm, these really shine once they have cooled and are still moist in the middle.

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Born in the US, I moved to South Africa at the age of 26, and lived there as a permanent resident for 13 years (to the day!) I also missed my home in the US, but loved SA so much and enjoyed living there. I married a South African and after having children we decided that we would make the move to the US with the kids in order to have a 'safer' place for them to grow up. I now feel a bit like a 'girl without a home' as I am suppose to be American, but still feel a bit South African, and after being gone for so long...I do not know all the ins and outs here, sort of like an immigrant. Enjoy the blog..ask any questions you have.